Pickled Louisiana Shrimp with Louisiana Blue Crab Deviled Egg Chefs Keith Frentz & Nealy Crawford-Frentz Servings:15 Ingredients 5 lbs. Louisiana Shrimp (16/20 ct.), peeled and deveined 1/2 lb. lump Louisiana Blue Crabmeat, shelled 3 qts. water 4 lemons, 2 of them quartered 1 bag Zatarain’s® Crawfish, Shrimp and Crab Boil 2 bay leaves 3/4 cup kosher salt 1/2 gallon distilled white vinegar 1/4 cup coriander 1/4 cup mustard seed 2 Tbsp. celery seed 6 oz. fresh dill, rinsed and chopped 1/4 cup capers 1 large yellow onion, thinly sliced garlic, to taste 3 Tbsp. black peppercorns 1 cup sugar 2 Tbsp. red pepper flakes, cracked 8 eggs mayonnaise red pepper (cayenne), to taste dry mustard, to taste Crystal® Hot Sauce, to taste microgreens Directions Pickled Shrimp (prepare 2 days before serving for best results) Place water in a stock pot. Squeeze the juice of 2 lemons into the water and add the remains of the lemons as well. Add the closed Zatarain’s® Crawfish, Shrimp and Crab Boil bag, 2 bay leaves and 5 Tbsp. kosher salt. Bring to boil. Add Louisiana Shrimp and bring back to boil; then shut heat off. Add ice to shock and cool shrimp completely. Once cooled, strain and remove the boil-in-bag, bay leaves and lemons. In a large bowl, combine vinegar, coriander, mustard seed, celery seed, 2 quartered lemons, dill, capers, onion, garlic, salt, peppercorns, sugar and red pepper flakes; mix. (If brine is too salty, add a pinch more sugar.) Add shrimp; mix thoroughly. Place shrimp and brine in a closed container, making sure liquid is covering the shrimp. Store refrigerated until needed. Deviled Eggs Bring eggs to a boil with 2 ounces of kosher salt. Boil until done, then shock eggs under cold water. Remove shells and cut eggs lengthwise in half; remove yolks and place them in a separate bowl. Crush the egg yolks with a fork until crumbly. Add mayonnaise, salt, pepper, a pinch of cayenne, dry mustard and a dash of Crystal® Hot Sauce, according to taste. (Be sure not to add too much mayonnaise; deviling mixture should be somewhat thick so it holds up later inside the egg whites.) Mix ingredients together until light and fluffy. Fold Louisiana Blue Crabmeat into mixture. When well-mixed, stuff mixture into the hollowed-out egg whites. Assembly Place 1 Pickled Shrimp and 1 Deviled Egg half on a light bed of microgreens; serve. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!